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Authentic Chicken Mole Poblano

Close-up of tender chicken pieces coated in rich, dark chicken mole sauce in a rustic bowl.
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A traditional Mexican chicken mole poblano recipe featuring tender chicken in a rich, complex sauce made from chilies, spices, nuts, and chocolate. This dish is perfect for special occasions and celebrations.

Ingredients

Scale
  • 3–4 pounds chicken pieces (thighs and drumsticks recommended)
  • 1 tablespoon vegetable oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 2–3 ancho chilies, stemmed and seeded
  • 2–3 pasilla chilies, stemmed and seeded
  • 1–2 chipotle chilies in adobo sauce, minced (optional, for heat)
  • 1/2 cup slivered almonds
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup sesame seeds, plus more for garnish
  • 1/4 cup raisins
  • 1 (1-inch) piece of Mexican cinnamon stick
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground anise seed
  • 1/4 teaspoon black peppercorns
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 1 ounce Mexican chocolate (like Ibarra or Abuelita), chopped
  • 1 tablespoon sugar (or to taste)
  • Salt to taste

Instructions

  1. Place chicken pieces in a large pot and cover with water. Add a pinch of salt and boil until cooked through, about 20-30 minutes. Remove chicken, reserving about 2 cups of the cooking liquid. Shred or leave chicken pieces whole.
  2. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Toast the ancho and pasilla chilies in a dry skillet over medium heat for about 30 seconds per side until fragrant, being careful not to burn them. Soak the toasted chilies in hot water for 15-20 minutes until softened. Drain and discard soaking water.
  4. In the same skillet, toast the almonds, pumpkin seeds, and sesame seeds until lightly golden. Remove from skillet and set aside.
  5. Combine the soaked chilies, toasted nuts and seeds, raisins, cinnamon stick, cloves, anise seed, and peppercorns in a blender. Add a little chicken broth or water to help blend into a smooth paste.
  6. Add the crushed tomatoes to the skillet and cook for 5 minutes, stirring occasionally.
  7. Add the chili-nut paste to the skillet with the tomatoes. Cook, stirring constantly, for about 5-7 minutes until the paste darkens and thickens.
  8. Gradually whisk in the chicken broth and the reserved chicken cooking liquid until smooth. Bring to a simmer.
  9. Add the chopped Mexican chocolate and sugar. Stir until the chocolate is melted and incorporated.
  10. Reduce heat to low, cover, and simmer the mole sauce for at least 30 minutes, stirring occasionally, to allow the flavors to meld. The sauce should thicken.
  11. Season the mole sauce with salt to taste. If the sauce is too thick, add a little more chicken broth or water.
  12. Add the cooked chicken pieces to the mole sauce and simmer for another 10-15 minutes to heat through and coat the chicken.
  13. Serve the chicken mole hot, garnished with sesame seeds. It is often served with rice and warm tortillas.

Notes

  • For a deeper flavor, you can toast the chilies, nuts, and seeds in a dry skillet until fragrant before soaking or blending.
  • Adjust the amount of chipotle chilies or omit them for a milder sauce.
  • Mole sauce can be made ahead of time and refrigerated for up to 3 days. The flavors will deepen overnight.
  • This recipe is a labor of love, but the result is a truly authentic and rewarding dish. Consider it a special meal preparation, similar to what you might find with meal planning for a significant event.

Nutrition

Find it online: https://recipestokeep.com/chicken-mole-recipe-authentic-mexican-mole-poblano/